Lemon Ricotta Blackberry Muffins

Are you a fan of lemons? Yah!

Are you a fan of blackberries? Yah!

Are you a fan of ricotta..? Heck Yes!!

Okay, well then I have the perfect muffin for you. Well, I have the perfect muffin for my roommate, who will eat a whole tub of ricotta in a sitting. It may have something to do with her half Italian side. Of course I do enjoy ricotta, just not so much on it's own. But in muffins?! Heck yes in muffins!

You wanna know what ricotta does to your muffins? It turns your dull everyday muffins into this beautiful moist cake-like texture that makes you want to savour every bite. The whole muffin is quite the experience. A crunch from the turbinado sugar on top, into sweet lemony-goodness with a little blackberry surprise.

Please try this recipe, you will not be disappointed. It is so simply delicious.

Enjoy!

Lemon Ricotta Blackberry Muffins

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Zest of 1 lemon
• 1/2 cup unsalted butter, at room temperature
• 1 cup ricotta cheese (whole or low-fat is fine)
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries ( I think it's safe to say any berry would do.. raspberry...blueberry..strawberry..you get the idea)
  
• Turbinado sugar-for sprinkling on muffin tops

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners or grease the pan. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Whisk the lemon zest and sugar together. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using a large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

Recipe from Two Peas and Their Pod